Australian Meat Pie is a traditional Australian recipe for a classic deep pie with a minced beef and onion filling that's one of the national dishes of Australia. The full recipe is presented here and I hope you enjoy this classic Australian version of: Australian Meat Pie.
Begin with the shortcrust pastry: In a large mixing bowl, combine the flour and salt. Add the diced cold butter and using your fingertips rub into the butter until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to over-work the dough.
Turn the dough out onto a lightly-floured work surface and knead it gently until it forms a smooth ball. Wrap the dough in clingfilm (plastic wrap) and refrigerate for at least 30 minutes before using.
For the Filling: In a large saucepan or frying pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion becomes translucent (about 4 minutes).
Add the minced beef and cook, stirring occasionally, until browned. Add the tomato paste, Worcestershire sauce, and beef broth to the saucepan. Stir well to mix all the ingredients together.
Sprinkle the flour over the mixture and stir to combine. Cook for a few more minutes, until the sauce thickens. Season with salt and black pepper to taste.
Take the saucepan from the heat and set aside to cool slightly.
To Assemble and and Bake the Meat Pie:
Pre-heat your oven to 200°C (400°F).
Turn the chilled pastry out onto a lightly-floured work surface. Flour your rolling pin and roll out the chilled pastry to fit the size of your pie dish.
Transfer the rolled-out pastry into the pie dish, pressing it gently into the corners and edges. Pour the cooled meat filling on top of the pastry, spreading it evenly.
Lay the thawed puff pastry sheet over the filling, crimping to seal and trimming any excess pastry hanging over the edges.
Cut a small slit in the centre of the pie to allow steam to escape during baking.
If desired, brush the top of the puff pastry with beaten egg, which will help glaze and give it a golden colour when baked.
Transfer the pie to the centre of your pre-heated oven and bake for approximately 25-30 minutes, or until the pastry is golden and crisp.
Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
Slice and serve the Australian meat pie while it’s still warm.
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